Rating: 3.77 stars
44 Ratings
  • 5 star values: 15
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 5

These muffins are delicious and healthy. The whole wheat flour gives the muffins a great grainy texture!

Recipe Summary test

prep:
15 mins
cook:
15 mins
additional:
10 mins
total:
40 mins
Servings:
14
Yield:
14 muffins
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners.

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  • Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture. Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

146 calories; protein 3.1g; carbohydrates 25.5g; fat 4.4g; cholesterol 0.4mg; sodium 275.9mg. Full Nutrition
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Reviews (37)

Most helpful positive review

Rating: 5 stars
08/25/2009
Very good. Just as a tip. If you mix all ingredients EXCEPT for baking soda and let sit for an hour or so then add soda. And bake. Whole Wheat flour is much fluffier. I also used pineapple juice as extra flavor. And used banana in place of yogurt. Read More
(60)

Most helpful critical review

Rating: 3 stars
12/18/2009
These were dry and a little hard to swallow especially after freezing. However for a WW muffin they were alright Read More
(3)
44 Ratings
  • 5 star values: 15
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 5
Rating: 5 stars
08/25/2009
Very good. Just as a tip. If you mix all ingredients EXCEPT for baking soda and let sit for an hour or so then add soda. And bake. Whole Wheat flour is much fluffier. I also used pineapple juice as extra flavor. And used banana in place of yogurt. Read More
(60)
Rating: 4 stars
08/17/2009
Both my husband and I liked these muffins. I followed the recipe exactly but instead of making 14 I made twelve to fit my muffin pans. So additional time was needed. Thanks for such an easy recipe. I will use this recipe again. Read More
(17)
Rating: 5 stars
08/24/2009
I will absolutely make these again! I was out of honey so I replaced it with 1/4 c. brown sugar. It was very dry so I added water a Tbl. at a time until it was doughy enough. I also grated the carrot. Wonderful recipe! Read More
(15)
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Rating: 4 stars
01/10/2011
The dough is too stiff so I added a half cup of apple sauce. I omitted raisins and added an extra half cup or carrots. I also followed the advice to let sit the dough for an hour and then add soda and bake. I spread the dough between 12 muffin tins and baked 5 minutes longer. The result is a mildly sweet substantial muffin with almost a carrot cake like flavor. They taste good the next day too. I will be baking these again with the modifications described above. My husband didn't care for them since they weren't very sweet. My kids and I liked them a lot. Read More
(12)
Rating: 4 stars
04/27/2010
Added 1/3 cup of apple sauce in as well because I thought the batter looked a little dry. I also doubled the pumpkin pie spice and vanilla. They turned out wonderfully. Cooked for 17 min. Read More
(11)
Rating: 4 stars
04/25/2011
The second time around I increased the amount of pumpkin pie spice to give the muffins more character. The flavors were too subtle for me. Thanks for the recipe Abby they are definitely guilt-free and great to share outside of the home. Read More
(10)
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Rating: 4 stars
02/08/2010
I substituted canned pumpkin for the yogurt. YUM. Read More
(7)
Rating: 5 stars
03/30/2011
I love these!! I made a few changes based on what I have in my measly student kitchen. I didn't have baking soda so I used baking powder (1:6 ratio... I was able to taste it but no one else could) blueberry yogurt half carrot/half apple plus a few Splendas thrown into the flour mixture and extra orange juice to make the dough wetter. They are extemely fluffy for whole wheat muffins not necessarily very moist but light and airy. They're also not very sweet even with the Splendas but I'm surprisingly pleased at the light sweetness and spice-cake flavour. My roommates loved them and I had to hide the extras. Thanks for the recipe! Read More
(6)
Rating: 4 stars
09/06/2011
the only change I made was brown sugar in place of the honey as I didn't have any. I added an egg and a couple of tbsp of apple sauce to replace the moisture and they were great! I will definitely make these again...maybe with some walnuts or pecans yum! Read More
(6)
Rating: 3 stars
12/18/2009
These were dry and a little hard to swallow especially after freezing. However for a WW muffin they were alright Read More
(3)